Rating: 3.5 stars
62 Ratings
  • 5 star values: 16
  • 4 star values: 12
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 10

In this one-pot dish, the chicken roasts alongside the vegetables until cooked through—meaning there’s very little post-dinner cleanup.


Credit: Ditte Isager

Recipe Summary

10 mins
1 hr 40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes, fennel, and garlic with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

  • Rub the chicken with the remaining tablespoon of oil, 1 teaspoon salt, and ½ teaspoon pepper and nestle among the vegetables.

  • Roast, tossing the vegetables and basting the chicken once, until the vegetables are tender and the internal temperature of the chicken registers 165° F in the thickest part of a thigh, 65 to 75 minutes. Let rest for at least 10 minutes before carving.

  • Toss the vegetables with the parsley and serve with the chicken.

Nutrition Facts

674 calories; fat 33g; saturated fat 8g; cholesterol 166mg; sodium 1007mg; protein 57g; carbohydrates 38g; sugars 2g; fiber 10g; iron 5mg; calcium 172mg.